Spicey Rosemary Roasted Nuts

These salty, spicy, rosemary-infused roasted nuts are so simple to make and will fill your kitchen with the wonderful earthy and woodsy aroma of rosemary as they come out of the oven.


  • 5 cups assorted unsalted, raw mixed nuts such as almonds, cashews, pecans, walnuts and brazil nuts

  • 1/4 cup extra virgin olive oil

  • 1/4 cup fresh rosemary, finely chopped

  • 4 teaspoons flaky sea salt

  • ½ teaspoon cayenne pepper

  • A pinch of red pepper flakes (optional, for extra heat)


  1. Preheat the oven to 350°F and arrange a rack in the middle.

  2. Place nuts on a parchment lined baking sheet. Add remaining ingredients and mix with your hands to evenly coat. Spread out nuts in a single layer on the baking sheet.

  3. Bake until nuts are lightly browned and toasted, stirring occasionally, about 10 to 15 minutes.

  4. Let cool on the baking sheet, transfer to a bowl, and serve.

  5. Store leftover nuts in an airtight container at room temperature.